Seolleongtang, Ox Bone Soup, 雪浓汤, 雪濃湯, 先農湯, ソルロンタン, 설렁탕

Seolleongtang, Ox Bone Soup, 雪浓汤, 雪濃湯, 先農湯, ソルロンタン, 설렁탕 Leave a comment

A savory soup made of ox bones and innards. Hours, and sometimes days, of slow simmering produces the milky white broth and concentrated flavor.

用牛骨、牛内脏等长时间熬制而成,汤汁雪白,香味浓厚,是有名的滋补汤。

將牛骨和精肉一起放入後長時間熬煮而成,是傳統滋補湯。雪白溫熱的湯汁濃醇,味道絕佳,一般會泡飯吃。

牛の骨や内臓などを長時間煮込んだスープ。濃厚な白いスープが特徴的。

Ingredients (serve 4)
1 lb (500g) beef bones, 3 lb (1.5kg) beef leg bones, 1 lb (500g) beef (brisket), 1 large green onion (1 oz, 30g), 2 oz garlic cloves (60g), 2 dried red chili pepper, 4 gal (15L) water

Side dish boiled noodles or cooked rice, kkakdugi (diced radish kimchi), 1 large green onion (1 oz, 30g), salt as needed, pinch of ground black pepper

Preparation
1. Soak the beef bones and leg bones in cold water for 1 day to remove any blood from the bones. Soak the beef in cold water for 1 hour to remove any blood.
2. Add the bones in a large stockpot and pour water until cover the bones and bring to a boil. When it boils, discard the water and rinse the bones in cold water. Return the bones into a stockpot and cover with water. Add the green onions, garlic cloves and dried red chili peppers and bring to a boil over low heat for 5~6 hours. Skim off all the fat and foam from surface of the broth. When the broth turns a milky-white, transfer the broth to another large pot.
3. Add the bones to a large stockpot and pour water to cover the bones and bring to a boil over low heat for 2~3 hours. When the broth turns milkywhite, add the beef and cook for 1 hour more and remove the beef and transfer broth to a large pot with the first broth cooked.
4. Cover the bones again with water (for a third time) and bring to a boil over low heat for 2~3 hours. When the broth turns milky-white, remove the bones and combine all of the broths.

Cooking
1. Slice the beef thinly.
2. Skim off all the fat from the combined broth.
3. Heat a ttukbaegi (earthen pot) on a stove top, place cooked noodle or rice and add the sliced beef and sliced green onions. Pour the boiling broth into the ttukbaegi enough to cover.
4. Serve with salt and ground black pepper.
5. Serve with kkakdugi| (diced radish kimchi) as a side dish.

재료
쇠뼈 300g, 무릎도가니1/2개, 양지머리 600g, 물 20컵, 대파 50g, 통마늘 1통, 파, 다홍고추, 소금, 후추, 국수, 밥
(다대기 양념: 간장 2큰술, 육수 2큰술, 다진파 3큰술, 다진 마늘 2작은술, 고춧가루 4큰술, 깨소금 2작은술, 후추, 참기름)

조리법
1. 쇠뼈, 도가니는 토막을 내어 물에 담가 깨끗이 씻고 양지머리는 덩어리째 씻어 둔다.
2. 큰 솥에 쇠뼈와 도가니를 넣고 물을 넉넉히 부어 한번 끓여, 끓인 물은 따라 버리고 다시 물을 부어 끓인다.
3. ②에 양지머리를 덩어리째 넣고 대파와 마늘도 함께넣어 푹 끓인다.
4. 도가니가 물러지고 고기는 젓가락이 들어갈 정도로 푹 익으면 건져내어 도가니는 작은 토막으로, 고기는 편육으로 썬다.
5. 삶은 국수나 밥을 끓는 국에 담가 따뜻하게 데운 다음 뚝배기에 담고 그 위에 고기를 얹어 국물을 부어 분량의 다대기 양념과 송송 썬 파, 소금, 후추 등을 곁들인다.

en.wikipedia.org/wiki/Seolleongtang

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